This breakfast bowl with apple, flaxseed and cinnamon is quick and easy to make, tasty and also healthy! What more could you want?

SERVES 1 // COOK TIME 5 min

INGREDIENTS
200 ml plain yoghurt
1 apple, ¾ grated, ¼ sliced
2 tbsp ground flaxseed, plus whole seeds to sprinkle
½ tsp cinnamon

METHOD

1. Layer the yoghurt, apple and ground flaxseed. Sprinkle with whole seeds and cinnamon, and enjoy.

There’s nothing wrong with craving baked goods in the morning, and if you whip up a batch of our breakfast muffins this weekend, you can have just that.

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This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

SERVES 6 // COOK TIME 70 mins

INGREDIENTS
3 large potatoes
Coarse salt, to bake
40g butter
250g mushrooms, sliced
50 ml roughly chopped sage
50 ml roughly chopped thyme
1 cup grated cheddar
100 ml roughly chopped salad onions,
Salt, to taste
6 large eggs
Juice of 1 lime

METHOD
1. Preheat oven to 200°C.
2. Pierce the potatoes with a fork and place on a baking tray on a layer of salt. Bake for 40 minutes, until cooked but still firm.
3. While you are waiting for the potatoes, heat the butter in a heavy-based pan and fry the  mushrooms until golden brown. Add half of the herbs, and cook for another minute.
4. Halve the potatoes, scoop out half the flesh and place in a bowl. Add the mushrooms, half the cheese and all the onions; then season with salt.
5. Place the filling back in the potatoes, leaving a little hollow in the middle of each one. Crack an egg into each potato half and season with salt. Return to the oven and bake until the eggs are cooked to your liking.
6. Add a squeeze of lime juice and the rest of the cheese.

Get fancy with breakfast this morning by making these super cute eggy phyllo tarts with ham, spinach and cheese! What more could you ask for?

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Serve up breakfast with a bit of Mediterranean flair, with our Portuguese baked eggs. We’ve packed in chorizo, chillies, plenty of cheese … basically everything you need to start your day off right.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
1 tbsp olive oil
150g chorizo, sliced
2 red peppers, seeded and diced
1 chilli, seeded and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and sliced
1 tsp smoked paprika
½ tsp dried thyme
2 × 400g tin chopped tomatoes
250g ricotta
6 eggs
80g Parmesan, grated
Salt and pepper
Basil, to garnish
Bread, to serve

METHOD
1. Preheat oven to 180°C.
2. Heat the oil in an ovenproof pan. Fry the chorizo for 5 minutes. Add the peppers, chilli and onion and cook for 10 minutes, until onion is soft. Add the garlic, paprika and thyme and cook for 1 minute.
3. Add the tomatoes and cook, covered, for 15–20 minutes.
4. Remove from the heat and make 6 hollows for the eggs. Spoon the ricotta in-between the hollows, then crack in the eggs. Sprinkle with Parmesan.
5. Bake for 10 minutes, until the eggs are just set.
6. Season with salt and pepper, and garnish with basil. Serve with bread.

Yes, breakfast can get this good in under half an hour. Follow our easy recipe to enjoy restaurant-style poached egg, smoked mackerel and hollandaise bagels in the comfort of your own home.

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Yes, breakfast can get this good in under half an hour. Follow our easy recipe to enjoy restaurant-style poached egg, smoked mackerel and hollandaise bagels in the comfort of your own home.

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
300g spinach
7 eggs (4 whole, 3 yolks)
180g butter, cut into 1 cm cubes
3 tbsp white wine vinegar
Juice of 1 small lemon
4 bagels, toasted
2 smoked mackerel fillets, skinned and roughly torn
Salt and pepper

METHOD
1. Blanch the spinach by placing it in a colander and pouring boiling water over it.
2. For the hollandaise, place a small pot over very low heat. Add the 3 egg yolks and 2 tbsp water, then whisk in the butter 1 cube at a time.
3. Fill another pot with water and heat it to simmering point (not boiling). Add the vinegar. Stir in a circle in 1 direction to create a whirlpool. Poach the remaining 4 whole eggs, 1 at time by cracking into the centre and cooking for 3–4 minutes, until done to your liking. Drain on paper towel.
4. Top the bagels with spinach, mackerel, eggs and hollandaise sauce. Season to taste.

No one can resist the homely taste of freshly-baked bran muffins slathered with melting butter. Whip these up for Sunday morning breakfast or to eat during the week as an on-the-go snack!

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We are all about work breakfasts here at MK. We are all in the habit of getting to our desks in the morning and settling in for the day with a heartening brekkie in front of us. Make a batch of these ‘BLT’ mini frittatas when you have some time and freeze them in sandwich bags. Then you’ll be good to go all week long.

MAKES 12 // COOKING TIME 35 mins

INGREDIENTS
250g streaky bacon, chopped
2 cups spinach, chopped
1 cup cream
8 eggs
Salt and black pepper
1 cup baby tomatoes, halved

METHOD
1. Preheat oven to 170°C and grease a 12-hole muffin pan.
2. Fry the bacon in a pan over medium heat until crispy, then remove from the heat. Wilt the spinach in the same pan, then set aside.
3. Mix the cream and eggs together until well combined. Season to taste.
4. Divide the bacon and spinach between the muffin pan holes, then pour in the egg mixture.
5. Place the tomatoes cut side up on the top of each frittata. Bake in the oven for 15–20 minutes, or until the egg sets.

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Tomorrow is Wellness Wednesday, and a healthy brekkie doesn’t get better than this gorgeous bright-blue smoothie. It’s yummy, filling and antioxidant-rich to boot!

MAKES one 500 ml jar // COOKING TIME 10 mins

INGREDIENTS
1 banana, frozen in chunks
1 cup blueberries, plus extra to garnish
2 tbsp walnuts (about eight), plus extra to garnish
1 cup coconut milk or yoghurt
1 tsp ground cinnamon
Raw honey, optional, to taste
2 tbsp chia seeds
Coconut flakes, to garnish
Mint, to garnish

METHOD
1. Blend together the banana, blueberries, walnuts, coconut milk or yoghurt and cinnamon until smooth. Taste to see if it needs a bit of sweetener – if so, add a teaspoon or two of honey.
2. Mix the chia seeds into the smoothie mixture, pour into a mason jar, screw the lid closed and refrigerate for 30 minutes until the chia seeds have swelled.
3. Garnish with blueberries, walnuts, coconut flakes and mint, and serve.

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